German sweet braided nut bread

Based on 13 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
300 g ground hazelnuts
270 g flour
270 ml milk (divided)
130 g sugar (divided)
30 g butter
egg
20 g fresh yeast
¼ tsp salt
½ tsp ground cinnamon
100 g confectioner's sugar
25 ml water
flour for dusting
Metric
Imperial

Utensils

  • bowl
  • hand mixer with beaters
  • pot
  • spatula
  • oven
  • palette knife
  • rolling pin
  • knife
  • kitchen towel
  • baking sheet
  • parchment paper
  • pastry brush
  • sieve

Nutrition per serving

Cal
440
Protein
10 g
Fat
24 g
Carb
46 g
  • Step 1/7

    Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.
    • 270 g flour
    • 100 ml milk
    • 30 g sugar
    • 30 g butter
    • egg
    • 20 g fresh yeast
    • ¼ tsp salt
    • bowl
    • hand mixer with beaters

    Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.

  • Step 2/7

    Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.
    • 170 ml milk
    • 100 g sugar
    • ½ tsp ground cinnamon
    • 300 g ground hazelnuts
    • pot
    • bowl
    • spatula

    Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.

  • Step 3/7

    Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.
    • flour for dusting
    • oven
    • palette knife
    • rolling pin

    Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.

  • Step 4/7

    Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.
    • knife

    Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.

  • Step 5/7

    Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.
    • kitchen towel
    • baking sheet
    • parchment paper

    Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.

  • Step 6/7

    Bake the bread at 160°C/320°F for approx. 35 min.
    • oven

    Bake the bread at 160°C/320°F for approx. 35 min.

  • Step 7/7

    Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!
    • 100 g confectioner's sugar
    • 25 ml water
    • pastry brush
    • sieve
    • bowl

    Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!